Brussels Sprouts Green Beans and Maple Bacon

Name: Brussels Sprouts Green Beans and Maple Bacon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 1 lb maple bacon (Thick); 2 bay leaves; 1 cup maui onion (Chopped); 2 tablespoons garlic, chopped; 1 cup zinfandel; 8 cups homemade chicken stock; 2 tablespoons sweet chili sauce; 2 lbs Brussels sprouts (Trimmed); 2 lbs green beans (Blue Lake & Trimmed); 1 teaspoon fine sea salt; 1 teaspoon white pepper; 4 tablespoons fresh thyme (Chopped); 4 tablespoons fresh marjoram (Chopped); 4 tablespoons fresh cilantro (Chopped); 4 tablespoons fresh chives (Chopped); 4 tablespoons fresh curly-leaf parsley (Chopped); 2 lemons (Zested & Juiced)

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Recipe by Potagekempcc

Brussels Sprouts, Blue Lake Green Beans and Thick Maple Bacon are braised in Vegetable Stock with Fresh Herbs. The Sweet Chili Sauce makes adds a savory flavor to complete the dish.

READY IN: 45mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon extra virgin olive oil
1

lb maple bacon (Thick)
2

bay leaves
1

cup maui onion (Chopped)
2

tablespoons garlic, chopped
1

cup zinfandel
8

cups homemade chicken stock
2

tablespoons sweet chili sauce
2

lbs Brussels sprouts (Trimmed)
2

lbs green beans (Blue Lake & Trimmed)
1

teaspoon fine sea salt
1

teaspoon white pepper
4

tablespoons fresh thyme (Chopped)
4

tablespoons fresh marjoram (Chopped)
4

tablespoons fresh cilantro (Chopped)
4

tablespoons fresh chives (Chopped)
4

tablespoons fresh curly-leaf parsley (Chopped)
2

lemons (Zested & Juiced)

DIRECTIONS

Heat olive oil in a braising pan, add bacon and bay leaves. Cook bacon until tender and remove grease except for 2-tablespoons. Add Maui onion and garlic. Saute' 2-3 minutes.
Add Zinfandel Wine and reduce by one half.
Add chicken stock, sweet chili sauce, Brussels sprouts, Blue Lake Green Beans, sea salt, white pepper and stir the vegetables.
Add fresh herbs and bring to a full boil. Reduce to a simmer for 20-minutes or until vegetables are tender.
Season with fine sea salt and white pepper to taste. Add fresh lemon juice, lemon zest and stir vegetables.
Serve in warm bowls.
Garnish with Fresh Parsley Sprigs.

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